The Rock Would Approve: Honey Porter Glazed Cod Fillets
When I think “cod” I generally think fish and chips. Apparently when Dwyane “The Rock” Johnson thinks about cod, he thinks breakfast lunch and dinner. The internet was abuzz last week about just how much cod the Rock eats. It was ironic timing that my friend Jeanette posted this humerous piece from the Toast the day after I bought ashitton of cod at Costco (for the record, that is a scientific quantity, and happens to be the only one available at Costco). According to fivethirtyeight, the Rock eats about 821 pounds of cod a year. That is a lot of shittons of cod, I hope he shops at Costco.
All joking aside, cod is pretty dang nutritious. It’s incredibly dense in protein, with 21g of protein per 4 oz (96 calorie) serving, so it comes as no surprise that it’s popular among body builders and fitness and figure competitors. It’s also an excellent source of B-12 and a good source of omega-3 fatty acids, known to promote heart health. Don’t worry though, you need not eat 821 pounds of cod a year to see benefits. Research has shown that just two servings a week of omega-3-rich fish can significantly improve triglycerides.
As I read the Toast article, I found myself thinking, “man, I hope he at least cooks it different ways!” Perhaps maple cod for breakfast? I found this particular recipe on the awesome beercentric blog The Beeroness and decided to give it a try. I enjoyed the flavor, but will say that you kind of lose the glazed effect upon reheating. No good when you’re making this as lunch for the week, but definitely an enjoyable meal to serve health conscious friends!
Honey Porter Glazed Cod Fillets
Adapted from The Beeroness
Ingredients:
- 1/3 cup porter
- 2 tbsp low sodium soy sauce
- 2 tbsp honey
- ½ tsp garlic powder
- ¼ tsp ground ginger
- ¼ tsp chili powder
- ½ tsp pepper
- 4 (6 ounce) cod fillets
Instructions:
- In a medium bowl stir together the porter, soy sauce, honey, garlic powder, ginger, chili powder and pepper. Add the cod, toss to coat. Cover and refrigerate for 1 hour and up to 12 hours.
- Preheat the broiler.
- Cover a baking sheet with aluminum foil. Remove the cod from the marinade, add to the prepared sheet.
- Add the marinade to a pot over high heat. Boil, stirring frequently until thickened.
- Brush the fish with the glaze, place under the broiler. Broil for 4-6 minutes or until fish is cooked through.
Serves 4
